He began his career at 11 years old, and has worked all over the world, including his native New Zealand, Japan, Dubai and the East Coast. Litherland, 49, joined his 10th Ritz-Carlton in Laguna Niguel about a year ago. To get a better understanding of their hierarchy or “kitchen brigade”, I interviewed Executive Chef Andrew Litherland. At the Ritz-Carlton, 80 to 100 workers make up the hotel’s kitchen staff for a handful of restaurants onsite.Īs an aspiring chef, I wanted to know how the staff is organized.
On a recent field trip along with fellow students from CulinaryLab Cooking School in Tustin, I got a firsthand look at the teamwork on display at one of Southern California’s most prestigious hotels, the Ritz-Carlton Laguna Niguel.īehind the scenes, as we weaved through the multiple sub-kitchens, we met groups of bustling staffers working on their craft, from garde manger, to pastry to saute. But the opposite is true in the professional, hotel kitchens I’ve visited. It’s been said that too many cooks spoil the broth.
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